6batches of biscuits
By Karen Morgan
The Biscuit Blend, like each blend in this book, is assembled with at least one complete protein grain (in this case, sorghum flour), a variety of starches, and guar gum. Each of these flours and starches plays a critical role by lending their various flavors, textures, and constituent characteristics, which are usually “activated” after liquids have been added. Each of the blends has a different ratio of these various ingredients so as to ferret out the very best in their specific purpose.